We've all heard time and time again that breakfast is the most important meal of the day, but it can be hard to come up with inspiration for something that packs a punch when it comes to taste and nutrition; especially when time is tight. Heading into the winter months, supporting your immune system should be a top priority, so what better way to do this than to start the day off on the right foot with a Vitamin C-rich feast in the form of our delicious Breakfast Hash recipe.

Crammed full of vegetable goodness, this nutrient-packed dish is sure to satisfy hunger pangs until lunchtime, boasting a nice 15g of protein per serving too.

Ingredients (serves 2)

  • 1 Garlic Clove, crushed
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 100g Cherry Tomatoes
  • 300g Baby New Potatoes
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 2 Large Eggs


  1. Slice the baby potatoes in half and add to a pan of gently boiling water for 15 minutes until soft.
  2. Preheat the grill to a medium-high heat. Meanwhile, thinly slice the peppers and halve the tomatoes.
  3. Add the crushed garlic to a pan with 1 tbsp of olive oil and fry for a few minutes on a medium heat before adding the peppers, tomatoes and smoked paprika. Sauté for 8-10 minutes until peppers are tender.
  4. Once the potatoes have cooked through, add them to the hash mixture and cook for a further two minutes on a high heat. Transfer the hash to an ovenproof dish. Make two wells in the middle of the hash and crack one egg into each.
  5. Put the dish under the grill 8-10 minutes until the eggs are fully cooked. Season well with salt and pepper and serve.

Macros: 31.5g carbs | 15.5g protein | 13g fat